Feb 4, 2014

Sukka Mutton

Sukka Mutton – A delicious dry preparation of mutton in Indian cuisine. Best with rotis / plain rice / pulao as a side dish !!

Meat  Masala powder for the preparation of curry & dry preparation

Makes: 45 g


3 tablespoon fennel seeds (perumjeerakam)

2 teaspoon cardamom (elakka) seeds from 18 cardamom, do not use skin

2 teaspoon cloves (grambu)

2 teaspoon or 4 small size star anise (thakkolam)

2 cinnamon sticks (karuvappata)

2 teaspoon khus khus (poppy seeds)


Please select good quality spices. Gently wipe cinnamon sticks with a soft dry towel.

Heat iron  karahi / pan on a medium heat. Reduce  the heat to low and gently dry  roast above spices until light fragrant (approximate time 8 - 10 minutes on a medium to low heat). Keep aside to cool for half an hour.

Transfer dry roasted ingredients into  a small mixer bowl and make a fine powder and then sieve it through a fine sieve (now the net weight is 45 g). Store it in an airtight container (or in Tupperware dry storage box). ½ teaspoon meat masala powder required for egg curry  and mushroom (2 servings, 2 boiled eggs or 200 g mushroom) and 1 teaspoon meat masala powder required for 500 g  chicken  / mutton preparation (for curry and biryani).

For the mutton curry (lamb curry):

Serves: 3


500 g mutton (lamb), cut into medium pieces

½ teaspoon salt

½ teaspoon red chilli powder

¼ teaspoon turmeric powder

2 tablespoon thick curd

Wash and clean mutton. Drain out water thoroughly. In a bowl, mix cleaned mutton with salt, red chilli powder, turmeric powder and curd. Marinate evenly. Cover and keep aside for half an hour.

Other ingredients

2 tablespoon oil

3 big size onions (or 4 medium size onions), thinly sliced

1 tablespoon ginger – garlic paste

8 curry leaves

2 green chillies, slit lengthwise

½ teaspoon red chilli powder

1 ½ teaspoon coriander powder

¼ teaspoon turmeric powder

Marinated mutton (without liquid)

½ teaspoon salt (or to taste)

½ teaspoon pepper powder

½ teaspoon  meat masala powder (homemade or any other meat masala or Kolhapuri meat masala powder)

3 tablespoon water (50 ml)


Dilute red chilli powder, coriander powder and turmeric powder in 3 tablespoon water and make a smooth solution (spice mix). Keep aside.

Heat oil in a pan / karahi on  medium heat. Add thinly sliced onion and fry until golden color.

Add ginger – garlic paste and fry for 1 – 2 minutes  until the raw smell goes.

Add curry leaves and slit green chillies. Fry until crisp and fragrant.

Add diluted spice mix. Stir well on a low heat until the raw smell goes and water dries up.

Add marinated mutton (drain out liquid spice curd mixture from mutton – this step is very important). Stir well on a medium heat for 2 – 3 minutes.

Now add salt to taste, pepper powder, meat masala powder and 3 tablespoon water. Mix all the ingredients well. Cover with a lid and cook on a medium heat for 35 – 45 minutes until well cooked and gravy thickens. 

Stir occasionally.  Final thick mutton  gravy will be 3 – 4 tablespoon . Serve gravy separately (it will be brown in color).

For the sukka mutton (dry preparation):


1 tablespoon oil

1 onion, thinly sliced

6 curry leaves

Mutton pieces from the curry

1/4 teaspoon pepper powder (or to taste – ¼ to ½ teaspoon)

¼ teaspoon meat masala powder

¼ teaspoon salt


Heat oil in a pan on medium heat. Add thinly sliced onion and fry fry till golden color and crisp.

Add curry leaves and fry until fragrant and crisp.

Add cooked mutton pieces, pepper powder to taste, meat masala powder and salt to taste. Stir well on a low heat for 10 minutes until mutton well combined with all the spices and dry in consistency. Serve with rotis / rice / pulao …

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